Ingredients
2 ~5″ long grated sweet potato (112c, 26.16k, 2.04p, 3.9f)
1/2C shredded extra sharp cheddar cheese (110c, 1k, 7p, 0f)
2t garlic granules (3.5c, 1.02k, .24p, .1f)
10 large eggs (592c, 3.04k, 50.32p, 0f)
3t Psyllium seed husk (35c, 10k, 2.5p, 6.8f)
1t Italian Herb salt
1/2t lemon pepper
1/4 second olive oil spray (1c, 0k, 0p, 0f)
Hot sauce
Dish total 878.5c, 53.13k, 60.9p, 25.9f
8 Servings of 2 muffins (depends upon size of muffin tin)
Per serving 109.81c, 6.64k, 7.61p, 3.24f
Nutrition by FatSecret
Directions
First, wash the sweet potatoes, then peel and grate. Preheat oven to 375ºF and oil spray the muffin tin or use (and spray) silicon cupcake holders.
2) In a bowl combine grated sweet potato, cheese, garlic, salt and pepper. Using a tablespoon, scoop ~1T of sweet potato mixture in the bottom of 12 muffin tin. Use your fingers to create a bit of a well in each one, add more mixture if needed. (I made 16 muffins.)
3) Crack the eggs into a bowl and whisk, then spoon egg into each cup to fill the well. Bake eggs at ~25-35min until eggs are done.
4) Remove from oven and let cool by placing the muffins on a cooling rack. Add a few drops of hot sauce to the top just before serving.
[x] Flexitarian + Omnivore
[x] Vegetarian + Pescatarian
[x] Vegan
[x] Gluten free
[x] Weight Maint
[x] Keto
[x] Mediterranean
[O] Lectin Avoidance: egg, cheese
[O] Oxalate Avoidance: seeds
[x] Purine Avoidance
[x] Allergies: SEED, EGGS, MILK
Comment
I was surprised that I could do this and that they came out tasting good and eggy. There is no added oil, other than a quick spray and what leaches from the cheese. It is a very light tasting muffin that holds together well. I think the hot sauce topping is a must for flavor and looks.
